Food Technology

Main function of the Department

The objectives of the Food Technology Department are to research, develop and commercialise products and services to enhance NFTRC’s visibility and contribution to the growth of the agro-processing sector, through increased and quick uptake of the R&D outputs and success in technology transfer.

The department’s main objectives are:
• To undertake research and development for a wide range of food products from bench-top to pilot-scale.
• To transfer appropriate technologies to the food industry
• To provide technical assistance and support in food safety as well as in setting-up and operating food processing enterprises.

Charges for Services/Products:

The department’s service charges range from provision of a technical description document at P5260-00/product, process optimisation consultancy at P155.00/hour and product development with exclusive or non-exclusive Intellectual Property (IP) Agreement and variable charges.

Clients/Customers:

Anyone involved in food safety; product and process development, regardless of whether or not they own a food processing facility.

Collaborations and Professional Networks:

Collaboration with Council for Scientific and Industrial Research (CSIR) in South Africa on food related research, value addition and product development.

Contribution to National Initiatives:

Contribution to two of the Vision 2016 Pillars of “An educated, informed nation”, and “A prosperous, productive and innovative nation”; through knowledge and technology transfer to diversify the economy through food production and related industries, create wealth, create employment, eradicate poverty and improve food security in Botswana.

Current Projects

• Development and operationalisation of test beds for meat processing; cereal and legume process; dairy processing; beverage processing; fruit and vegetable processing. The test beds will not only assist in the upscaling and commercialisation of developed food product prototypes and technology transfer but marketing testing for products/projects undertaken by both NFTRC-trained and non NFTRC-trained food entrepreneurs.
• Promotion of value addition to indigenous foods. NFTRC realises that R&D and commercialisation of Botswana’s indigenous foods has a major role to play in the country’s Economic Diversification Drive as well as the Economic Stimulus and Poverty Eradication programmes.

Past or Completed Projects:

The general objective was product development with the ultimate view to commercialise the products. The projects are as follows.
• Morama Project – through the University of Botswana (UB) and the EU Research Framework – product development and commercialisation
• Morama Engaged – Swedish International Development Agency (SIDA) – through collaboration with UB
• Sorghum and Millet Project – through the EU Research Framework
• Sweet Potato Project – product development – funded by the Southern African Root-crop Research Network (SARRNET)
• Soyfoods Development Project – funded by the World Initiative for Soy in Human Health (WISHH)
• Preservation and Processing of the Kgalagadi Truffle – Kalaharituber pfeilii – funded by the International Foundation for Science – product development and commercialisation
• Molecular, Environmental and Nutritional Evaluation of Bambara Groundnut (Vigna subterranea L.Verdc.) for Food Production in Semi-Arid Africa and India – laboratory and pilot plant tests to assess processing, nutritional, and sensory parameters of selected bambara groundnut genotypes – through collaboration with the Botswana College of Agriculture (BCA), under the EU Research Framework – product development.